1. TRIM AND DICE CHICKEN BREAST. SEASON WITH SALT AND PEPPER. 
2. HEAT A SKILLET OVER MEDIUM HIGH HEAT, THEN ADD OLIVE OIL. 
3. ADD CHICKEN TO THE PAN AND COOK UNTIL ALL PIECES ARE COOKED THROUGH. 
4. WHEN THE CHICKEN IS DONE, ADD BBQ SAUCE AND HONEY TO THE PAN AND STIR TO COMBINE. WHEN ALL OF THE CHICKEN IS COATED, REMOVE FROM THE HEAT. 
5. HEAT CHICKEN BROTH IN A POT ON THE STOVE OVER HIGH HEAT. WHEN THE BROTH IS BOILING, ADD THE RANCH SEASONING AND CHICKPEA PASTA. 
6. REDUCE HEAT AND COOK FOR 9-10 MIN, STIRRING HALFWAY THROUGH. 
7. REMOVE FROM HEAT WHEN THE SHELLS ARE AL DENTE. DO NOT DRAIN THE EXCESS LIQUID. 
8. ADD SOFTENED NEUFCHATEL AND SHREDDED CHEDDAR CHEESE. STIR UNTIL ALL OF THE CHEESE IS MELTED AND INCORPORATED. 
9. STEAM CALIFORNIA VEGGIES ACCORDING TO THE PACKAGE INSTRUCTIONS OR HEAT A LARGE PAN ON THE STOVE OVER MEDIUM HIGH HEAT AND ADD ½ INCH OF WATER TO THE BOTTOM OF THE PAN. ADD VEGGIES AND COVER PAN THEN COOK FOR 10-12 MIN OR UNTIL THE VEGGIES HAVE REACHED YOUR DESIRED LEVEL OF TENDERNESS.

For each serving:

• 80 g diced chicken
• 110 g Pasta 
• 100 g diced veggies

‍

‍